Manufacturing methods for processed meat products

Abstract

To provide a blood squeezing method of meat that little changes a texture while efficiently squeezing blood from fresh raw meat, and a production method of meat processed product using the blood squeezing method.SOLUTION: The invention enables efficient blood squeezing of fresh raw meat in a shorter time by 1 / 100 or less than a saline immersion method, by injecting a specified amount of water into fresh raw meat with a syringe and discharging blood in the raw meat to the outside together with the injected water. Since salt-soluble protein in the raw meat does not change, a meat quality of the raw meat scarcely changes either. In the water injection, a known seasoning method by the injection method can be used.SELECTED DRAWING: None

Description

Technical Field

[0005]

[0001] The present invention relates to a method for efficiently draining blood from raw meat. The present invention also relates to a method for manufacturing meat processed products using such a blood draining method.

Background Art

[0002] In the production of meat products such as ham or bacon, salt is added to the meat to improve its preservability and season the meat. As methods for seasoning meat with salt, a dry-salting method in which dry salt is applied to the meat, a wet-salting method in which the meat is immersed in salt water, and an injection method in which a seasoning liquid is injected into the meat are widely known (Non-Patent Document 1).

[0003] In the dry-salting method, salt is applied to the raw meat, left standing for a long time to allow the salt and seasonings to penetrate, and at the same time, the blood in the raw meat is drained (blood drained) by osmotic pressure. Then, the excess salt and blood are washed away with water and heated. In the wet-salting method (brine method), the raw meat is immersed in a brine called pickle to drain blood and season. In the injection method, after injecting a seasoning liquid (brine) into the raw meat by injection, massage is performed to disperse the seasoning liquid in a short time, and then heat treatment is generally performed.

[0004] The dry-salting method and the wet-salting method (both are collectively called the salting method) are methods for draining blood from raw meat and having little physical damage, so they have the advantage of obtaining meat products with less odor (blood odor) and not impairing the original texture of the meat. However, since the raw meat is drained of blood using osmotic pressure, it takes time to drain the blood, and the drip or pickle渗出 from the raw meat after salting must be washed away with water, which has the disadvantage of taking time and effort in meat processing.

[0005] The injection method typically does not involve draining the blood from the raw meat. It has the advantage of being able to produce a product in a short time by applying a physical shock to the raw meat after injecting the seasoning liquid to evenly distribute the seasoning liquid throughout the meat in a process called tumbling. However, because the blood is not drained from the raw meat, it retains some odor, and the meat is also subjected to physical damage from the seasoning liquid, which can easily impair the meat's original texture.

[0006] On the other hand, Patent Document 1 discloses a method for removing acidic components from meat products without using pH adjusters by injecting alkaline ionized water into the meat product. Furthermore, Patent Document 2 discloses that by immersing animal-based food materials in an aqueous solution containing alkaline ionized water and mineral-containing water such as deep-sea water, the raw materials can be restored to a fresh and juicy state, and the texture and flavor when cooked can be enhanced.

[0007] Patent Document 3 discloses a method for producing offal that effectively reduces the characteristic odor of offal by subjecting the offal to a physical impact treatment such as tumbling or mixing while it is immersed in cold water. Patent Document 4 discloses a method for preserving the freshness of meat by perfusing fluid into the blood vessels of birds and mammals to drain the blood, and then storing the meat obtained from the birds and mammals at an unfrozen temperature of 10°C or lower. The method in Patent Document 4 is said to be able to preserve the freshness of the meat for a long period of time by thoroughly draining the blood. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 7-23741 [Patent Document 2] Japanese Patent Publication No. 2004-321020 [Patent Document 3] Japanese Patent Publication No. 2013-146233 [Patent Document 4] Japanese Patent Publication No. 2013-146233 [Non-patent literature]

[0009] [Non-Patent Document 1] Masao Fujimaki, Processing of Salt and Livestock Products, Journal of the Salt Society of Japan, Vol. 14, No. 2 (1960), pp. 101-105. [Overview of the Initiative] [Problems that the invention aims to solve]

[0010] As mentioned above, the salting method and the injection method each have their own advantages and disadvantages. Furthermore, the methods disclosed in Patent Documents 1 to 4 all have little effect in blood-removing raw meat. The present invention aims to provide a method for blood-removing raw meat that efficiently removes blood while minimizing changes in texture (meat quality), and a method for manufacturing processed meat products using such a blood-removing method. [Means for solving the problem]

[0011] The inventors diligently studied methods to reduce blood loss in raw meat, which typically require a long time for salting, and to enable blood loss in raw meat in a short time without altering the texture of the meat. As a result, they confirmed that if water (water that does not contain salts for seasoning purposes, such as tap water, purified water, or distilled water) is injected into the raw meat in the same manner as the injection method, the blood in the raw meat is quickly discharged (extruded) to the outside along with the injected water. Furthermore, they confirmed that the salt-soluble proteins in the raw meat do not change due to the injection of water, and the quality of the raw meat is not significantly altered.

[0012] Specifically, the first invention of this application is: The injection process involves injecting water into raw meat using a hypodermic needle, The blood-draining process removes the injected water from the meat, It has, The amount of water injected in the injection process is 10% to 20% by mass of the meat mass. Regarding methods for draining blood from meat.

[0013] Moreover, the second invention of the present application is an injection step of injecting water into raw meat with a syringe needle, a blood squeezing step of removing the injected water from the meat, a seasoning step of seasoning the meat after the blood squeezing step, and has the amount of water injected in the injection step is 10% by mass or more and 20% by mass or less of the meat mass, and relates to a method for producing a processed meat product.

[0014] Moreover, the third invention of the present application is an injection step of injecting water into raw meat with a syringe needle, a blood squeezing step of removing the injected water from the meat, a heating step of heating the meat after the blood squeezing step, and has the amount of water injected in the injection step is 10% by mass or more and 20% by mass or less of the meat mass, and relates to a method for producing a processed meat product.

[0015] Unlike the injection method, in the injection step of the present invention, water containing no salts is injected into raw meat with a syringe needle. Since the injected water is discharged from the injection holes together with the blood in the raw meat in a short time, blood squeezing can be efficiently performed in a short time.

[0016] The amount of water injected in the injection step is 10% by mass or more and 20% by mass or less of the meat mass which is the raw material meat. If it is less than 10%, the blood squeezing effect of the raw material meat is insufficient, and if it exceeds 20%, the texture after heat treatment changes, which is not preferable.

[0017] It is also preferable that the production method of the second invention of the present application further includes a heating step of heating the meat after the seasoning step.

[0018] It is also preferable that the production method of the third invention of the present application further includes a seasoning step of seasoning the meat after the heating step.

Advantageous Effects of the Invention

[0020] The embodiments of the present invention will be described below, but the present invention is not limited to the following description.

[0021] <Pre-treatment> In this invention, the raw meat used as raw material includes beef, pork, lamb, chicken, and raw meat from mammals and birds used for food. Furthermore, any raw meat from a part of the animal used for food is acceptable and is not limited to a specific part. These raw meats may be cut to suitable dimensions and fat may be trimmed as needed.

[0022] <Injection process> The cut raw meat is injected with water in a manner similar to that of the injection method for seasoning. The injection step of the present invention can be carried out using the same apparatus as known injection methods and in the usual procedure of the injection method, except that water is injected instead of a seasoning liquid containing salts such as sodium chloride.

[0023] The amount of water injected into the raw meat is adjusted to be between 10% and 20% of the total meat mass. If the amount is less than 10%, the blood-draining effect on the raw meat is insufficient, and a bloody odor tends to remain. On the other hand, if the amount is more than 20%, the texture after heat treatment becomes too soft and loses its chewiness.

[0024] <Blood draining process> In the injection method of seasoning, a seasoning liquid with a composition that prevents leakage from the injection hole after injection is used to season the inside of the raw meat. However, salts such as sodium chloride contained in the seasoning liquid alter salt-soluble proteins, which are then extracted from the cells, altering the meat quality and easily changing the texture after heating. However, in the injection process of the present invention, water is injected into the raw meat using a needle instead of seasoning liquid, similar to the injection method, and a standing treatment is performed as needed. By injecting water that does not contain salts, the proteins inside the raw meat are less likely to change, blood and water are discharged to the outside in a short time, and blood can be easily drained.

[0025] Water injected into the raw meat and blood within the raw meat are discharged to the outside of the raw meat through the injection hole immediately after injection. To prevent contamination of the raw meat and surrounding equipment, it is preferable to remove the discharged water and blood from the raw meat and equipment, or to wash the raw meat and equipment. In the injection method, the injector (injection device) used to inject the seasoning liquid will collect the return liquid from the meat into the seasoning liquid tank if the return liquid from the meat is not discharged. Therefore, it is preferable to discharge the return liquid so that the water and blood discharged on the injector's conveyor belt does not return to the injector tank. When performing a standing treatment, it is preferable to leave the raw meat standing for about 30 minutes after water injection to further discharge the injected water and blood.

[0026] <Seasoning process> In the seasoning step of the second invention of this application, after appropriately removing excess moisture from the surface of the raw meat after the blood draining step, the meat may be seasoned by a known salting method such as the dry salting method or the wet salting method. Furthermore, in the seasoning step of the third invention of this application, the meat after the heating step may be seasoned by a known salting method.

[0027] In the seasoning process of the second and third inventions of this application, in addition to the salting method, the meat may be seasoned by applying seasonings (solid or liquid) such as spices, soy sauce, or sauce to the meat, or by immersing the meat in seasonings.

[0028] <Heating process> In the heating step of the second invention of this application, the meat after the seasoning step is heat-treated. At this time, any excess seasoning on the surface of the raw meat may be removed prior to the heat treatment. In addition, in the heating step of the third invention of this application, any excess moisture on the surface of the raw meat after the blood draining step is appropriately removed before the heat treatment is performed.

[0029] The heat treatment may be carried out by cooking or steaming the meat directly in an oven, or by boiling or pressurizing the meat after sealing it in a plastic bag or the like. Alternatively, the meat may be heated together with liquid seasonings. In other words, known heating methods in the food manufacturing field can be used as the heat treatment in this invention.

[0030] (packaging) The blood-squeezed meat obtained by the first invention of this application, the processed meat products manufactured by the second invention of this application, or the third invention of this application can be packaged using packaging techniques known in the field of food manufacturing.

[0031] [Example 1] (Pre-processing) The thawed pork loin (Danish MM loin / uncooked raw meat) was trimmed to remove all the fat, leaving only the lean meat, and then shaped into a rectangle measuring 4.5cm high x 8cm wide x 10cm long.

[0032] (Injection process) The formed loin meat was injected with tap water at 4-10°C, equivalent to 10% of the loin meat's mass. An injection machine (300-3H, manufactured by Tsukagawa Systems Co., Ltd., with 129 injection needles) was used to inject the tap water.

[0033] (Blood draining process) Loin meat injected with tap water was left to stand at 2°C for 30 minutes. During this time, the injected tap water, along with the blood inside the loin meat, was discharged (seeped) to the outer surface. The discharged moisture was removed by letting the meat stand on a sieve.

[0034] (seasoning process) After the blood draining process, salt equivalent to 2% of the meat's mass was evenly applied to the surface of the loin meat by hand, and then seasoned.

[0035] (Heating process) The loin meat was placed on a heat-resistant tray and steamed in a combination oven (RATIONAL CM61E) at 80°C for 1 hour to obtain the processed meat product of Example 1.

[0036] [Example 2] Except for the amount of tap water injected during the injection process being equivalent to 20% by mass of the loin meat, the meat product of Example 2 was obtained in the same manner as in Example 1.

[0037] [Comparative Example 1] Comparative Example 1 was obtained in the same manner as in Example 1, except that the injection and blood draining steps were omitted, and the pre-treated loin meat was subjected to seasoning and heating steps.

[0038] [Comparative Example 2] Comparative Example 2 was obtained in the same manner as in Example 1, except that the amount of tap water injected in the injection process was equivalent to 5% by mass of the loin meat mass.

[0039] [Comparative Example 3] Comparative Example 3 was obtained in the same manner as in Example 1, except that the amount of tap water injected in the injection process was equivalent to 30% by mass of the loin meat.

[0040] [Conventional Example 1] The surface of the pre-treated loin meat, prepared in the same manner as in Example 1, was coated with salt in the same manner as in Example 1, and seasoned by letting it stand in a refrigerator at 2°C for 12 hours. After standing, the surface of the loin meat was washed with tap water. Then, the heating process was carried out in the same manner as in Example 1 to obtain the processed meat product of Conventional Example 1.

[0041] [Conventional Example 2] Except for applying salt and then leaving it to stand in a refrigerator at 2°C for 24 hours, all other procedures were the same as in Conventional Example 1 to obtain the processed meat product of Conventional Example 2.

[0042] [Conventional Example 3] Except for applying salt and then leaving it to stand in a refrigerator at 2°C for 48 hours, all other procedures were the same as in Conventional Example 1 to obtain the meat product of Conventional Example 3.

[0043] [Conventional Example 4] Except for applying salt and then leaving it to stand in a refrigerator at 2°C for 72 hours, all other procedures were the same as in Conventional Example 1 to obtain the meat product of Conventional Example 4.

[0044] (Preservation of processed meat products after the heating process) The meat products of Examples 1-2, Comparative Examples 1-3, and Conventional Examples 1-4 were left to stand in the workroom after the heating process until they cooled down, and then stored overnight in a refrigerator at 2°C.

[0045] (Sensory evaluation regarding the blood-squeezing effect) Each processed meat product was removed from the refrigerator and sliced ​​to a thickness of 3 mm. Seven panelists then performed a sensory evaluation of the intensity of the blood odor. In this sensory evaluation, the sliced ​​product from Conventional Example 4 was used as the standard, and the blood-removing effect was determined according to the following criteria. The results are shown in Table 1. "○" ... The blood odor is the same as in conventional example 4. "◎" ....Weaker blood odor than conventional example 4. "△" ... Stronger blood odor than conventional example 4 "×" ... The blood odor is considerably stronger than in previous example 4.

[0046] [Table 1]

[0047] Table 1 shows that Examples 1-2 and Comparative Example 3 had a blood odor that was equal to or weaker than that of Conventional Example 4. Comparative Example 2 also had a blood odor similar to that of Conventional Examples 2-3, which underwent 24-48 hours of blood draining. Comparative Example 1, which did not undergo any blood draining, and Conventional Example 1, which was salted for 12 hours, had a considerably strong blood odor and were judged to have low commercial value as processed meat products.

[0048] (Sensory evaluation of meat quality) After conducting a sensory evaluation regarding the blood odor, the panelists tasted each sliced ​​processed meat product and evaluated its texture. In this sensory evaluation, the sliced ​​product from Conventional Example 4 was used as the standard, and the meat quality was determined according to the following criteria. The results are shown in Table 2. "○" ... Has the same texture as conventional example 4. "△" - The meat is softer and has a slightly inferior texture compared to conventional example 4. "×" ... The meat is too soft compared to conventional example 4, resulting in a significantly inferior texture.

[0049] [Table 2]

[0050] Table 2 shows that only Comparative Example 3, in which purified water equivalent to 30% by mass relative to the raw meat mass was injected, showed a change in meat quality and a slightly inferior texture (i.e., the chewiness of the meat was slightly reduced). All other examples had a texture similar to that of Conventional Example 4, and no change in meat quality was observed.

[0051] Tables 1 and 2 show that the processed meat products of Example 1-2 had the same meat quality as Conventional Example 4, and had a weaker blood odor than Conventional Example 4. Conventional Example 4 underwent blood extraction using the dry salting method over 72 hours, but it was confirmed that Example 1-2 could efficiently extract blood in a short time of 30 minutes. On the other hand, Comparative Example 2 had an insufficient blood extraction effect, and Comparative Example 3 had a change in meat quality due to excessive water injection, resulting in a slight decrease in chewiness after the heating process. From these findings, it was determined that in the injection process of the present invention, it is important to inject water at a rate of 10% to 20% of the raw meat mass into the raw meat.

[0052] Thus, the present invention allows for blood removal in less than 1 / 100th the time compared to conventional techniques that involve applying salt to raw meat, by injecting a specific amount of water into the raw meat, and reduces the bloody odor after heat treatment without altering the meat quality. [Industrial applicability]

[0053] The present invention provides a method for draining blood from raw meat and a method for producing processed meat products, which are useful in industries that handle meat, such as meat product manufacturing or meat processing.

Claims

1. The injection process involves injecting water into raw meat using a hypodermic needle, The blood-draining process removes the injected water from the meat, A seasoning step for seasoning the meat after the blood-draining step, A heating step for heating the meat after the seasoning step, It has, The water injected in the injection step is tap water, purified water, or distilled water. The amount of water injected in the injection process is 10% by mass or more and 20% by mass or less of the meat mass. The aforementioned blood-drawing process takes no more than 30 minutes. A method for manufacturing processed meat products.

2. The injection process involves injecting water into raw meat using a hypodermic needle, The blood-draining process removes the injected water from the meat, A heating step in which the meat after the blood draining step is heated, A seasoning step in which the meat after the heating step is seasoned, It has, The water injected in the injection step is tap water, purified water, or distilled water. The amount of water injected in the injection process is 10% by mass or more and 20% by mass or less of the meat mass. The aforementioned blood-drawing process takes no more than 30 minutes. A method for manufacturing processed meat products.

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